SUSIE Fishbein (aka the Kosher Diva) has released her seventh cookbook, Kosher by Design Teens & 20-Somethings: Cooking for the Next Generation, aimed at the young and digital-savvy fast food generation and those who cook for them.
Noting how her family life has influenced her career as a cookbook author, Fishbein said, When my kids were younger, I published Kosher by Design Kids in the Kitchen. They learned to cook simple recipes with me. I have a couple of teens now and their appetites have changed.
This new cookbook equips young adults with knowledge and skills to create their own amazing foods from a quick and delicious snack to a whole party.
While unapologetically a Jewish mother, Fishbeins recipes are light-years beyond traditional chicken soup, gefilte fish and kasha varnishkes. In fact, among the 100 new recipes, little is discernibly Jewish (OK the Hot Pretzel Challah, perhaps and there is a tasty Chicken Soup recipe). Teens & 20- Somethings serves up American-style dishes such as Turkey Sliders, Peanut Butter and Banana French Toast, Tater Tot Casserole.
The international influences in this cookbook are abundant.
Imagine coming home to a dinner made by your college student featuring Mexican Pizza Empanadas, Creamy Gnocchi Pesto Salad, Thai Chicken Bergers, Hoisin Vegetables and finishing with a Chocolate Tart in Pretzel Crust.
FISHBEIN provides clear and simple guidance throughout the cookbook to help young cooks develop confidence in preparing dishes that appeal equally to the eye and palette. She offers important tips for healthy eating, safety in the kitchen, essential utensils and menu planning.
Anyone with food sensitivities will appreciate the convenient sidebar symbols that indicate gluten-free, fat-free, dairy-free and vegetarian recipes.
Each recipe is clearly marked as meat, dairy, or parve.
Below are some samples of Fishbeins new recipes. For more recipes, get this week’s special IJN Chanukah Edition by contacting Carol
Turkey Sliders (Meat)
Heres something quick, good, and good for you too! The small size of these sliders makes them irresistible. Ground turkey is lean, which makes it a healthy choice, but it can tend toward the dry side. When experimenting on your own with ground turkey, make sure you add some kind of moisture, the way this recipe uses teriyaki sauce in the mix.
1 lb. ground turkey, a blend of white and dark if possible
1/4 cup teriyaki sauce
1/2 tsp. dried thyme
1/2 tsp. garlic powder
1/4 tsp. freshly ground
black pepper
1?8 tsp. dried sage
2 tbsp. olive oil
slider buns or hamburger buns
2 plum tomatoes, each sliced into 8 slices
1/2 cup plus 2 tbsp. favorite barbecue sauce
1/2 cup nondairy sour cream
toothpicks
1. Place the ground turkey into a large mixing bowl. Pour in the teriyaki sauce. Sprinkle in the thyme, garlic powder, black pepper, and sage.
Using your hands, mix to distribute the spices.
2. Heat the olive oil over medium heat in a large nonstick skillet. Scoop 1 tbsp. of the turkey. Using wet hands, form a patty about the width of your buns. Repeat with remaining turkey. You should get 16 patties. Place into the hot pan. Cook for 1 1/2 minutes per side. Do this in batches if they dont all fit.
3. If you cant find mini slider buns, make your own using a small round cookie cutter and hamburger buns. Dip the cookie cutter into warm water. Cut 2 mini buns from each hamburger bun.
4. Place a slider on each bun. Top with a tomato slice, a dollop of barbecue sauce, and parve sour cream. Top with the lid of the bun. Stick in a toothpick to secure.
5. Transfer to serving platter or plates.
Yield: 16 sliders
Chocolate Tart in Pretzel Crust (Dairy)
Measure the pretzels by stacking them in a 1-cup measuring cup, using slight pressure from your palm to fill the cup.
CRUST:
6 chocolate sandwich cookies
2 cups mini pretzel twists
6 tbsp. butter, melted
CHOCOLATE FILLING:
1 (4-oz.) good-quality semisweet chocolate bars
1 (4-oz.) good-quality milk chocolate bar
cup heavy cream
whipped cream, optional for garnish
additional mini pretzel twists for optional garnish
1. Preheat oven to 350°.
2. Place the pretzels and cookies into the bowl of a food processor fitted with a metal S blade. Pulse until almost fine; some small pretzel pieces should remain. Pour into mixing bowl. Add the melted butter. Stir to moisten the crumbs. Press into a 9-inch glass pie plate or a 9-inch tart pan with removable bottom. Use the bottom of a measuring cup or your palm to work mixture into an even layer on the bottom and up sides of the pan. Place the pan on a cookie sheet for easy transfer to from the oven. Bake for 15 minutes. Set aside to cool.
2. Place the chocolate on your cutting board. Using a sharp knife, finely chop the chocolate.
3. Heat the cream in a medium pot until it is simmering. Add the chocolate, including any small shards from the cutting board. Turn off the heat. until smooth and chocolatey throughout. Pour into the prepared crust and chill for at least 2 hours.
4. Slice and serve plain or with whipped cream and pretzels.
Yield: 10-12 servings.
